Lemon lemon coconut Cake

I baked those goodies yesterday in the afternoon and planed to have my first photo shoot of this year again on the balcony, today in the morning. After I was done I couldn’t resist any longer and did eat one right away. I made the lemon syrup, too. Hmm…It’s worth it! The cake is nice moist and the dessicated coconut gives it a very chewy consistency. The syrup on top makes it irresistible.

Good morning sunshine! Good morning Lemon! A lemony good morning!

Coconut Lemon Cake (by Donna Hay)

Ingredients:

125g (4oz) butter or lactose free margarine

2 teaspoons finely grated lemon rind

1 cup caster sugar

4 eggs

2 cups dessicated coconut

1 cup flour (sifted)

1 teaspoon baking powder

Lemon Syrup

1 cup sugar

1/4 cup lemon juice

3/4 cup water

1/2 cup shredded lemon rind

Preheat the oven to 325 degrees Fahrenheit (160 Celsius).

Place the butter, lemon rind and sugar in a bowl and beat with an electric mixer until creamy. Add the eggs and beat well. Fold through the coconut, flour and baking powder. Pour the mixture in a 8 in (20cm) round cake tin lined with baking paper or use paper lined muffin forms (will make about 18). If you make a cake, bake for 45 minutes. If you make cupcakes, it’ll take about half the time ca.20 minutes.

To make the syrup, place the sugar, lemon juice and rind in a saucepan over low heat and stir until sugar is dissolved. Allow to boil for 5-7 minutes or until syrupy.

Pour half of the hot syrup over the hot cake in the tin. The rest of it when serving, as desired.

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